These days, dining and drinking have been elevated to a new level. Diners at upscale or fashionable restaurants select their beverage from a "cocktail program."
Mike Zislis' Circa is no exception, bringing award-winning mixmaster Julian Cox into its mix before opening its doors. Cox has crafted bar programs for some of the best foodie restaurants around Los Angeles.
In Los Angeles Magazine, he talks about booze and bars and what he likes. Find out what the master mixologist is thinking about these days here.
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